This was quite tasty, but a little too sweet for me. I would omit the Honeycomb cereal next time and use another salty element. Pretzel goldfish is a good suggestion. I'd also add more hot sauce for more kick. But that's just me. The recipe is a good starting point, and the guests at the Hawaiian party I took it to enjoyed it a lot. Thanks for the inspiration!
Thanks for this tasty and savory recipe! I've been meaning to make this ever since my cousin who lives in Hawaii gave me some when she came home to visit last year.
I modified the recipe a little bit by using 3 cups of Rice Chex and 3 cups of Honey Wheat Chex instead of having the 2 cups of Honeycomb . I'm not a huge fan of pretzels so I used a bag of pretzel Goldfish which are smaller and easier to eat with this grab-by-the-handful snack. Not to mention they are cute swimming among the seaweed! I also used only one 2 oz. jar of the furikake for preference of taste.
The recipe didn't indicate at what temperature to melt the butter at so I went with med heat and whisked the sugar until it was no longer grainy. And after the remaining liquid ingredients were added I whisked it all until it boiled a little bit and had a glossy thickness to it. I also checked on the trays every 15 minutes instead of 10 mins to toss the mix.
I definitely will make another batch after getting more furikake and Goldfish. I will also try it with wasabi paste instead of Tabasco as the flavor wasn't prominent with 10 drops.
For those who make this, definitely cover your baking sheets with foil!! As it bakes, it gets stickier. I'm really glad I decided to use foil as clean up was super easy and no pan soaking to do.
BY FAR, this is the best Asian chex mix I have ever tasted. Steve is right - it is extremely addicting! It has several elements of taste that make it unusual - sweet, salty and spicy. I now make several batches because my family are not very good at sharing. Whoever gets to the bowl first hogs it!